- 1 tablespoon olive oil
- 4 large onions, quartered
- 2 large carrots, quartered, tops reserved
- 8 large garlic cloves, crushed
- 2 large leeks, washed, trimmed, tough outer leaves removed
- 1 large sprig thyme
- 1 large sprig rosemary
- 1 bay leaf
- 6 whole black peppercorns
- 1 whole clove
- 3 quarts water
Preheat oven to 400 degrees F.
In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.